Go Back

Best Cranberry Pistachio Shortbread Cookies

Cranberry Pistachio Shortbread Cookies are a gourmet twist on classic buttery shortbread, combining tart dried cranberries with nutty pistachios for a perfectly balanced, melt-in-your-mouth cookie ideal for holidays and special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 2¼ cups all-purpose flour
  • ¼ tsp salt
  • ½ cup dried cranberries chopped
  • ½ cup pistachios chopped

Method
 

  1. Preheat oven to 325°F and line baking sheets with parchment paper.
  2. Cream butter and powdered sugar until light and fluffy.
  3. Mix in vanilla extract.
  4. Gradually add flour and salt, mixing just until combined.
  5. Fold in cranberries and pistachios.
  6. Divide dough and shape into two logs; wrap and chill for 1 hour.
  7. Slice dough into ¼-inch rounds and place on baking sheets.
  8. Bake for 12–14 minutes until edges are lightly golden.
  9. Cool briefly on pan, then transfer to wire rack.

Notes

Chilling the dough is essential for clean slices and preventing spread. For best texture, allow cookies to cool completely before storing.